Whole Wheat Pancakes with Strawberry Piloncillo Syrup
Servings: 10-12 pancakes
Author: Lola Dweck, @lolascocina
1, 8ozpiloncillo cone
1poundCalifornia strawberriesrinsed and hulled
Your favorite whole wheat pancake mix*
¼cup½ stick unsalted butter
Bring piloncillo and 8 ounces of water to a boil in a small pot over medium heat. Using a wooden spoon, move piloncillo so that it begins to break down on each side. Boil until piloncillo cone is completely dissolved, about 10 minutes.
In the meantime, chop ½ pound strawberries into cubes. Once piloncillo is completely dissolved, add strawberries and boil for an additional three minutes. Remove from heat. Once slightly cool, strain mixture through a fine sieve and set aside the syrup.
Next, prepare pancakes according to package instructions.
To serve, stack pancakes adding a pat of butter in between each layer. Top with a pat of butter, chopped strawberries, pepitas, and strawberry piloncillo syrup.
*We used Aunt Jemima Whole Wheat Pancake mix, prepared with 1 cup mix, 1 cup skim milk, 1 tablespoon canola oil, and one large egg. Nutritional information calculated based on a 12 pancake yield.